turmeric powder

We served this vegetarian curry with rice and hoppers – bowl-shaped Sri Lankan crepes made with rice flour and coconut milk. Buy them from good Sri Lankan takeaway restaurants, or use parathas (Indian flatbreads) or extra basmati rice, says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.

Turmeric boiled egg curry

eggs,

tbs ghee

onion, thinly sliced

garlic cloves, finely chopped

(20 grams) ginger, finely chopped

green chillies, thinly sliced

curry leaves

x 12cm pandanus leaves

coconut milk

Nigella seeds, cooked basmati rice

coriander seeds

fennel seeds

cumin seeds

nigella seeds

white peppercorns white pepper

tsp fenugreek

cinnamon quill,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853642711001&=domain=del

5348771529001-5853642711001

Ginger Turmeric Shots Recipe with Lemon as an Antiinflammatory Wellness Shot is the perfect Winter Morning Juice using your Blender. All the Anti-Inflammatory Benefits you get from One Shot from a Juicer are Exceeding Everything Else you might have tried before.

Ginger Turmeric Shots Recipe

Cup (100 mililiter

(2 Tablesoons) Fresh Ginger Root

Turmeric

Black Pepper

Extra Virgin Olive Oil

Prepare ingredients

Prepare all of the ingredients for easy assembly. Juice the lemons. Get the powdered turmeric and powdered ginger, if fresh is unavailable, as well as pepper. 

Lemon, ginger, pepper, and turmeric

Prepare your Magic Bullet or any other grinder you have at home. Using a blender or bullet, pour lemon juice in, and add ginger slices, turmeric, and black pepper. 

Add olive oil and mix

Add a spoonful of olive oil or your fat choice into the glass. Close the jar of the magic bullet and mix it all thoroughly until a smooth consistency. 

Pour and enjoy

Once all is thoroughly mixed, pour it either into one just or single-shot glass jars, which you can store in your refrigerator. 

https://mediavine-res.cloudinary.com/video/upload/sfdoum6u6qhzo82jatsu.mp4

Come learn how to make delicious and healing turmeric powder at home. The process is easy and very rewarding! All you need is a decent helping of fresh turmeric rhizomes, a food dehydrator, and a blender or food processor. An oven can also be used to dry the turmeric in a pinch.

Homemade Dried Turmeric Powder

turmeric rhizomes

Wash the turmeric rhizomes. No need to peel or boil them first.

Cut the turmeric rhizomes into thin slices, aiming for about 1/8&quot; thick and fairly consistent slices.

Lay out the turmeric slices in a single layer on your food dehydrator racks (or on a baking sheet, if drying in the oven).

Dry the turmeric in a food dehydrator at 100-110°F, or in the oven on the lowest heat setting possible.

The time it takes for them to fully dry will vary depending on your individual machine and the thickness of the slices, which may be several hours to a couple of days.

Dehydrate the turmeric until the pieces are completely dry. When done drying they will easily crack and snap in half, rather than bending.

Use a blender, food processor, or coffee grinder to churn the dried turmeric into powder.

Pour the turmeric powder through a fine mesh strainer poised over a bowl and sift it. Take the collected leftover hard bits and run them back through the Vitamix/blender another time to pulverize them into powder.

Store the finished turmeric powder in a glass air-tight container, such as in a mason jar with tight-fitting lid.

Keep the container in a dry, cool place - such as the pantry. When properly dried and stored, your homemade turmeric powder should last for over a year.

Enjoy homemade turmeric powder with a variety of meals - but be sure to add black pepper and/or a healthy fat along with it to increase bioavailability and get the most benefit from!

Mishkaki and Nundu is name given in East African countries. Its none other than Boti kebabs. Its marination varies though

Whosayna’s Mishkaki Nundu

kg Beef steak

Pawpaw/Papaya (grated)

n hlf tsp Salt

tsp Turmeric powder

tsps Chilli powder

tbsp Ginger/Garlic paste

tbsp Oil

tsp Tenderiser

Marinate steak cubes in above ingredients for six hours or keep over night for best results

Put in skewers and barbeque on charcoal or grill them

Serve with kachoomer, salad, tamarind chutney n red hot chutney with ajam roti, fries or naans

Make your own Banh Xeo at home! This Vietnamese sizzling crepe recipe is easy to follow and yields 6-8 large crepes. Use premix flour or make the batter from scratch.

Vietnamese Sizzling Crispy and Savory Crepes (Bánh Xèo)

Hương Xưa Bánh Xèo flour mix

water (room temperature, see notes)

rice flour

corn starch

salt

water (room temperature)

fl oz coconut milk

onions

pork

lb shrimp (size 31/35, devein, peel optional)

chicken

Vegetable oil oil

garlic

shallot

mung beans

Lettuce

Vietnamese herbs

bean sprouts

onion

Vietnamese dipping sauce (Nuoc Mam Cham)

Vietnamese pickled daikon and carrot (Do Chua)

Choose to make the batter from premix flour or from scratch

In a large mixing bowl, whisk together the batter ingredients. Set it aside to rest for at least 30 minutes for the batter to bloom. The longer the batter rests, the crispier it will be when fried.

Clean pork and shrimp (optional but recommended)

To clean the pork and shrimp, rub them with coarse sea salt (about 1 tablespoon). Rinse under cold running water and drain dry. Parboil the pork belly for about 10 minutes to get rid of any foul smell and for easier slicing. Once cooled, slice the pork belly into thin bite-sized pieces, each with a layer of skin, fat, and meat.

Partially cook and season pork

In a large skillet, heat vegetable oil (about 1 tablespoon) on medium-high. Add half of the minced garlic and shallot. Sauté until fragrant. Add pork belly. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Panfry until mostly cooked (about 5 minutes). Remove from skillet and set aside.

Partially cook and season the shrimp

Repeat the step above for the shrimp. Add oil, garlic and shallot to skillet. Sauté until fragrant. Add shrimp. Season with 1 teaspoon bouillon powder or ½ teaspoon sea salt. Lightly pan fry to get the aroma onto the shrimp. No need to cook all the way through. Shrimp will finish cooking when making crepes. Set aside.

Prepare the mung beans

Rinse the dried mung beans in plenty of water until the water runs clear. Transfer the mung beans to a small pot and add enough water to cover the beans by 2 inches. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes uncovered, or until the beans are soft but still retain their shape. Stir half way through to prevent mung beans from sticking to the bottom of the pot. Drain and mix with 1 teaspoon sea salt. Set aside.

Time to fry

To make a crepe, you will need a large (12-inch) nonstick skillet or a well seasoned wok with a lid. Coat skillet with a thin layer of vegetable oil. Add a few slices of onions and pork belly. Pan fry for about one minute. Add shrimp (I added four for each crepe). Ladle in about ¾ cup of batter, then immediately pick up pan and swirl batter around to cover the bottom and sides of skillet until batter is no longer runny. Add mung beans and bean sprouts. Cover skillet with a lid and cook for 3 minutes on medium-high.

Crisp up the edges

Remove lid. The edges of the crepe should have pulled away from the sides of the skillet. Add a teaspoon of oil to the underside of the crepe. You can use a squeeze bottle or spoon to spread the oil evenly. Continue to cook for about 3 more minutes, uncovered, until the bottom crisps up.

Serve

Use a large spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with the remaining batter and ingredients. Serve with lettuce and your favorite Vietnamese herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).

Was craving banh xeo and finally got around to it today and this recipe did not disappoint! Flavors are spot on as I remember my fav banh xeos to be and very importantly, the crepes were SO crispy. This was always so tricky in my past attempts - they end up a bit too fragile or soggy but these turned out perfectly.

https://www.youtube.com/watch?v=AF9H5hpTrSA

Grandma's in her kitchen making Vietnamese Sizzling Pancakes (Bánh Xèo).

VIETNAMESE SIZZLING CREPE / PANCAKE (BANH XEO) RECIPE
http://www.vickypham.com/blog/vietnamese-sizzling-crepe-pancake-banh-xeo

Makes 8-10 pancakes

INGREDIENTS

Batter

1 packet Banh Xeo flour (12 oz)
1/2 teaspoon turmeric powder
80 grams rice flour
1 teaspoon refined sea salt
1/2 teaspoon MSG
1 can coconut milk (13.5 fl oz)
3 cups water
1 egg (beaten)
3-5 green onions (slice thinly)

Toppings

1 pound pork belly
15-20 whole shrimp (size 21-25; peel and devein)
2 teaspoons salt
1 teaspoon pork/chicken/mushroom stock powder (divided)
1 tablespoon vegetable oil
3 garlic (mince)
1 small shallot (mince)
1/3 cup dried split mung beans (wash until water runs clear and soak overnight)

Vegetables

Lettuce
Mint
Fish Mint (Rau Diep Ca)
Sorrel (Rau Chua)
Vietnamese Balm (Kinh Gioi)
Vietnamese Perilla (Tia To)
1 lb fresh bean sprouts
1 small yellow onion (slice thin)

Other Ingredients

Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham): https://www.youtube.com/watch?v=GNxuKOnipp0 
Vietnamese Pickled daikon and carrot (Do Chua)

Equipment Needed

Large nonstick skillet with lid (preferably two for faster cooking)

INSTRUCTIONS

In a large mixing bowl and using a large whisk, mix together flour, turmeric powder that came with the flour, additional turmeric powder, rice flour, sea salt, MSG, coconut milk, water and egg until completely dissolved. Add green onions and set aside to rest for at least one hour. The longer the batter rests, the crispier it will be when fried as flour expands.

Clean the pork and shrimp by vigorously rubbing them with salt. Rinse under cold running water and drain dry. Slice pork belly into thin pieces. Marinade shrimp and pork belly with stock powder (1/2 teaspoon each).

In a large skillet, heat vegetable oil on medium high. Add minced garlic and shallot and saute until fragrant. Add pork belly and panfry until evenly cook (about 7-10 minutes). Add shrimp into same pan with the pork and lightly pan fry until no longer translucent (1-2 minutes). Remove pork and shrimp from skillet and set aside.

Put the presoaked mung bean in microwave-safe bowl and fill with water to cover by 1 inch. Place in microwave uncovered and cook for 5 minutes until soft. Drain and set aside.

To make the pancake/crepes, coat a large non-stick skillet with a thin layer of vegetable oil. Ladle in about 1 cup of batter and immediately pick up pan and swirl batter around to cover the bottom and sides of skillet. Add a small amount of sliced onions, mung beans and bean sprouts, pork belly and two shrimp to one side of the pancakes. Cover skillet with lid and cook for 5 minutes on medium high. After 5 minutes, remove lid and allow the pancake to dry out and become crispy. Once you get the desired crispiness and pancake can be loosely shaken from the skillet, use a spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with remaining batter and ingredients.

Serve pancakes with fresh vegetables and herbs, pickled daikon/carrots, and a side of Vietnamese fish sauce dipping sauce (Nuoc Mam Cham).

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Vietnamese Sizzling Pancakes (Banh Xeo)

Kulfa/ Purslane/ Nonia/ Lunia/ Nunia Saag is a medicinal plant. It can grow wild in warm and cold place in barren lands. It has salty and a bit tart/ sour taste. It's rich in omega -3 fatty acids, potassium, calcium, magnesium and has anti bacterial, anti fungal, anti virus, anti septic, anti inflammatory, anti biotic and anti cancer properties hence it has many health benefits. It control B.P, strengthens bone, aids in weight loss etc. Can be eaten as salad, in Dal, as bhaji or Chutney. So here I have added to Masoor Dal with turmeric and tempered with garlic, dry whole chilli and Jeera in mustard oil, the health benefits of which you already know. So it's a power packed healthy Dal with minimum ingredients. #cookpadindia #healthy #dal #masoor #kulfa #purslane #garlic #mustard oil #cuminseeds #nonia #nunia #lunia

Purslane / Kulfa Saag Dal

Cup Masoor Dal

Kulfa leaves

3-4 Garlic crushed

dry Chilli

Cummin seeds

Mustard oil

Salt

tsp Turmeric Powder

Comment

Separate the leaves from stalk. Give it a good wash. Wash and cook Dal with turmeric. You can slow cook or pressure cook, choice is yours. I always prefer slow cooked. Once the Dal is cooked and mushy, blend it with the traditional wooden blender and add the salt and the Kulfa leaves. Let it cook for about 10-15 minutes or so till the raw flavour of Kulfa goes off. Check consistency of the dal. Adjust as per your preference.

Once Dal is ready, heat mustard oil in a pan, add dry chilli, jeera and crushed garlic and when the garlic browns a bit, add it to the Dal and cover the Dal pot to trap the aroma of tempering.

Chicken pulao is a delicious and fragrant one-pot dish made with tender chicken pieces, fragrant basmati rice, and a blend of aromatic spices like cloves, cinnamon, cardamom, and bay leaves. This dish is easy to prepare and perfect for a quick weeknight dinner. The flavors are comforting and mild, making it appealing to both adults and kids alike.

Easy Weeknight Dinner: Chicken Pulao

chicken breast

yogurt

onion,

white basmati rice

water

ginger

red chili powder, optional

garam masala powder

coriander powder

salt, adjust

cloves

green cardamom pods

cinnamon stick

bay leaves, preferably fresh

star anise

black cardamom pot

mace flower (parentheses dried)

ghee oil

Chicken Pulao is one of my faves! I'll have to try this out soon 🤗

In a glass or stainless steel bowl, mix chicken, yogurt, salt, turmeric, ginger, garlic, and chili powder well. Cover and marinate for about 30 minutes or overnight. Heat ghee or oil in a cooking pot and add the whole spices and the bay leaves. Cook for about one minute on medium, then stir in the onions. Sauté the onions until translucent about two minutes on medium.

Next, add the marinaded chicken, salt, coriander powder, and garam masala powder and saute until the liquid from chicken evaporates.

Add the rice, water, and salt to taste. Stir once and bring to a boil. Then cover and cook on low heat until rice is tender. About 10 to 15 minutes. Uncover and gently fluff rice and serve warm.

Top 8 turmeric powder recipes from across the web

The most viewed turmeric powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Turmeric boiled egg curry

Ginger Turmeric Shots Recipe

Homemade Dried Turmeric Powder

Whosayna’s Mishkaki Nundu

Vietnamese Sizzling Crispy and Savo...

Vietnamese Sizzling Crispy and Savo...

Purslane / Kulfa Saag Dal

Easy Weeknight Dinner: Chicken Pula...

Top 8 turmeric powder recipes from across the web

The most viewed turmeric powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turmeric boiled egg curry

Ginger Turmeric Shots Recipe

Homemade Dried Turmeric Powder

Whosayna’s Mishkaki Nundu

Vietnamese Sizzling Crispy and Savo...

Vietnamese Sizzling Crispy and Savo...

Purslane / Kulfa Saag Dal

Easy Weeknight Dinner: Chicken Pula...

The most viewed turmeric powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine